Method

Saute onion and garlic in large stock pot butter until onion is translucent, but not browned.

Add pumpkin, stock, chilies, pepper, allspice, and sherry.

Bring to a boil.  When boiling, immediately lower heat so liquid is at a strong simmer. Cook until all ingredients are soft, almost mushy, about 30 minutes.

Remove from heat and set aside to cool just enough to not burn.  Working in batches, put mixture in a blender or a food processor and and puree until smooth. Return the soup to the pot.  Stir in the half-and-half or cream, and simmer just to heat through.

Garnish with nutmeg and serve

Serves: 4

Contributor: pat ciesla

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